Quick cinnamon rolls from Jubilee: Recipes from Two Centuries of African-American Cooking (page 90) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soulkitchenjen on December 25, 2022

    This was a disappointment. They were tough and crunchy and lacked flavor. There wasn’t enough icing for 12 rolls, so definitely double. Also, recipe states 12 inch rectangle without giving the other length. Just a pet peeve, but annoying. Finding this cookbook to be beautiful, but not functional.

  • ashallen on September 21, 2021

    I love cinnamon rolls in all forms. These were really fun! I made the "from scratch" (vs. biscuit mix) version. The dough did an admirable job approximating the texture of a yeast dough - nice thin crust, tender insides, and a nice bit of flakiness. The dough is relatively lean so these are not super-rich buns. Often I skip glazes, but I thought the frosting in this recipe was important for adding sweetness and extra moisture. I froze half the buns and baked them unthawed a few days later. They came out as well as the original buns, needing only a few extra minutes in the oven, so this is a good recipe for a make-ahead breakfast treat.

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